Spinach : 1 small bunch
Onion : 1 cup (chopped)
Coriander Leaves : about 8 to 10 leaves
Tomato : 1 (finely chopped)
Bay Leaves : 1
Cinnamon: 1 piece
Cloves: 2 to 3
Oil : 2 tbsp
Cumin seeds : 1 tsp
Methi : 8 to 10 leaves (you can use kasoori methi as well if you dont find fresh methi)
Whole Dry Red cili : 2
Ginger and Garlic: 1 piece each
Mint leaves: 4 to 5 leaves
Red chilly powder: 1 teaspoon
Turmeric powder: 1 teaspoon
Yogurt: 1 teaspoon
Lime juice: 1 teaspoon
Salt : to taste
Wash and drain the chicken and marinate it with turmeric, salt, yogurt, some lime juice, red chilly powder, ginger garlic paste and some oil. Keep the marinade in refrigerator for 3 to 4 hours.
To make the Green gravy:
Blanch spinach and grind it together with cilantro, methi, mint leaves, ginger, garlic and cloves.
Heat oil in a pan and add bay leaves, cumin seeds, cinnamon, whole red chili and then add chopped onions and fry till it becomes golden brown.
Now add the chopped tomato and fry for 3-4 minutes.
Add the marinated chicken and fry for 3-4 minutes. Add the red chilly powder as per your spice level. You can also add some garam masala powder if you like it spicy.
Now add the green ground paste and fry it all together for few minutes. Add some water as per the consistency you like (i like it dry so have put very less water)and bring it to boil till the chicken is cooked and tender.
Serve hot with roti, naan or rice!